Basque Cheesecake Live Bake-Along! | Oh Yum 201 with Anna Olson
Recipe below! Professional chef Anna Olson is showing you a step-by-stop for making this delicious basque cheesecake (aka burnt cheesecake)! Check out the ingredients below, some potential starter recipes, and bake along with Anna live!
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Want some practice before this 201 recipe? Try these:
• New York-Style Cheesecake:
• Key Lime Cheesecake:
• Basque Cheesecake (aka Burnt Cheesecake) •
This crustless cheesecake is for dairy lovers, and for those who don’t want the stress of avoiding a cheesecake with cracks—this cheesecake is supposed to crack! The Basque region bordering Spain and France near San Sebastian is famous for its fine cuisine, and this cheesecake is all about simple contrasts. Custard-like at the centre and ricotta-like at the edges, the cake bakes with a deeply browned (“burnt”) top that has a slightly caramelized flavour. No vanilla or lemon zest here!
• Recipe Information & Ingredients •
Makes one 9-inch (23 cm) cheesecake
Serves 12 to 16
Prep Time: 15 minutes, plus chilling
Bake Time: 40 minutes
3 (8 oz/250 g) pkg cream cheese, softened and cut into pieces
1½ cups (300 g) granulated sugar
2 Tbsp (16 g) all-purpose flour
5 large eggs, at room temperature
1 large egg yolk
1½ cups (375 mL) whipping cream
• Directions •
1. Line the pan with crumpled parchment paper and preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) springform pan. Crumple two large pieces of parchment paper. Line the pan with the parchment, overlapping the sheets so that the sides of the pan are completely covered and the paper comes above the top of the pan.
NOTE: The crumpled parchment is typical of this style of cheesecake and gives the cake its slightly uneven yet rustically appealing shape. The paper also holds the cheesecake in place while the cake rises significantly as it bakes and then collapses and sinks in the centre as it cools. And the paper helps you to remove the fragile cake from the pan.
2. Beat the cream cheese. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy and smooth, scraping down the bowl well. Slowly add half of the sugar while mixing, pausing to scrape down the bowl at least once before adding the remaining sugar. Beat in the flour.
NOTE: Scraping down the bowl often as you add the sugar to the cream cheese is the key to a smooth cheesecake. The firmer cream cheese can stick early on in the beating process, especially to the bottom of the bowl.
3. Add the eggs and cream. Lightly whisk the eggs and egg yolk together in a small bowl. Add the eggs to the cream cheese mixture a little at a time on medium-low speed, stopping to scrape the bowl before adding more, until all have been incorporated. Keep mixing on medium-low speed as you pour in the cream slowly. The batter will be very fluid. Pour the cheesecake batter into the prepared pan.
4. Bake the cheesecake for about 40 minutes. It will soufflé and turn a deep brown on top but still quiver in the centre when the pan is gently moved. Let the cheesecake cool in its pan on a rack for at least 2 hours before chilling overnight.
NOTE: Unlike North American cheesecake, this cake is baked at high temperature. It is expected to soufflé and then sink, and will turn a deep brown and crack as it bakes…and it is absolutely delicious!
5. Serve the cheesecake in the parchment paper. Remove the ring from the springform pan and use the parchment paper to lift the cheesecake onto a cutting board or serving platter (leave the parchment on the cake). Push down the paper to reveal more of the cheesecake and use a hot dry knife to cut slices.
NOTE: This cheesecake is typically enjoyed on its own, but you could serve it with fresh berries or with a drizzle of Pedro Ximénez, a sweet aged Spanish sherry with dried fruit characteristics.
The cheesecake will keep loosely covered in the fridge for up to 2 days. Do not freeze.
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Perfectly Smooth & Creamy New York Cheesecake
I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!
???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)
• Additional unsalted butter to coat on a pan: Some
Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.
[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)
???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.
* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!
Chill it in the fridge for about 6 hours before taking it out from a pan.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
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???? Other classic desserts:
Creme Brulee
Lemon Pound Cake
Fresh Fruit Tart
???? Other basic recipes:
Cream Cheese Frosting
Chocolate Sponge Cake
Eclairs
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Basque Burnt Cheesecake Recipe | Creamy and gooey easy cheesecake
A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.
Overly dark on the top, no biscuit or sponge base, and without the use of a water bath in the baking process. It's as simple as a cheesecake could get.
I had a small obsession with this cake ever since I laid eyes on it. Visually it stole my heart, and although I have never tasted the original slice of this cake from Basque, I have tried my best to recreate what I imagine it to be and this is my take on that cake.
Thank you for watching!
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Professional Baker Teaches You How To Make CHEESECAKE LIVE!
Anna Olson bakes Cheesecake live! Come and join her live and ask her all of your sponge cake related questions!
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Classic Cheesecake Recipe:
Flavour Add-Ins for the Basic Recipe:
For chocolate:
Add 1/2 cup (70 g) cocoa powder and 2 oz (60 g) melted dark chocolate
Lemon:
Add 1/4 cup (60 mL) lemon juice and zest of 1 lemon
Marble:
Stir 2 oz (60 g) of melted dark chocolate into half the batter. Dollop and swirl in the pan using a skewer
Pumpkin:
Add 1 1/4 cups (280 g) pure pumpkin puree and 1 1/2 tsp pumpkin pie spice
White Chocolate:
Add 5 oz (150 g) melted white chocolate
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New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
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Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
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